Baked Beans Pie

Baked Beans Pie


17 people made this

This is my vegetarian version of shepherd's pie. You can also use the filling as a tasty pasta sauce.


Serves: 6 

  • 1/2 chopped white onion
  • 2 carrots, grated
  • 1 zucchini, peeled and grated
  • 1 (400g) tin diced tomatoes
  • 1 tablespoon tomato puree
  • 1 pinch mixed herbs
  • 1 small tin (125g) corn
  • 1/2 red capsicum, chopped
  • 1 tin (400g) baked beans
  • 500g mashed potatoes
  • 200g grated cheese

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Fry onion and capsicum with a little oil in a large saucepan. Add grated carrot and zucchini and cook for a few minutes. Add tomato puree, tinned tomatoes and herbs and bring to a simmer.
  2. Add corn and baked beans and simmer for 10 minutes.
  3. Put into a casserole dish, top with mashed potatoes and top with grated cheese.
  4. Bake in the oven at 180 degrees C for 30 minutes, or until brown and bubbling at the sides.

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